RESUMEN
The 'taste of food' plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intake is limited, particularly in young adults. Therefore, in this study a total of 1306 Australian university students completed questionnaires assessing dietary behaviors (such as how important taste was on food choice) and frequency of food consumption over the prior month. Diet quality was also assessed using a dietary guideline index. Participants had a mean age of 20 ± 5 years, Body Mass Index (BMI) of 22 ± 3 kg/m(2), 79% were female and 84% Australian. Taste was rated as being a very or extremely important factor for food choice by 82% of participants. Participants who rated taste as highly important, had a poorer diet quality (p = 0.001) and were more likely to consume less fruit (p = 0.03) and vegetables (p = 0.05). Furthermore, they were significantly more likely to consume foods high in fat, sugar and salt, including chocolate and confectionary, cakes and puddings, sweet pastries, biscuits, meat pies, pizza, hot chips, potato chips, takeaway meals, soft drink, cordial and fruit juice (p = 0.001-0.02). They were also more likely to consider avoiding adding salt to cooking (p = 0.02) and adding sugar to tea or coffee (p = 0.01) as less important for health. These findings suggest that the importance individuals place on taste plays an important role in influencing food choice, dietary behaviors and intake.
Asunto(s)
Conducta de Elección , Dieta Saludable , Dieta Occidental/efectos adversos , Conducta Alimentaria , Preferencias Alimentarias , Conocimientos, Actitudes y Práctica en Salud , Cooperación del Paciente , Adolescente , Adulto , Estudios de Cohortes , Estudios Transversales , Dieta Saludable/etnología , Dieta Occidental/etnología , Conducta Alimentaria/etnología , Femenino , Preferencias Alimentarias/etnología , Conocimientos, Actitudes y Práctica en Salud/etnología , Humanos , Masculino , Encuestas Nutricionales , Ciencias de la Nutrición/educación , Cooperación del Paciente/etnología , Sensación , Estudiantes , Gusto , Universidades , Victoria , Adulto JovenRESUMEN
Sixty percent of milk consumed in China has a long shelf life (UHT), presumably because milk with a short shelf life (pasteurized) is comparatively expensive. This in contrast to Australia, where 10% of consumed milk is UHT and the price between UHT and pasteurized milk is equivalent. Whether UHT is actually more liked than pasteurized milk by Chinese consumers is unknown. However, the potential positive halo around the expensive pasteurized milk might result in Chinese consumers liking milk more when it is labeled as "short shelf-life milk." To test these hypotheses, Chinese (n=48, 20 males, 28 females, 23 ± 7.2 yr) and Australian (n=93, 11 males, 82 females, 24 ± 5.6 yr) consumers tasted and rated (9-point hedonic scale), in a randomized order, 3 × 30-mL samples of UHT milk (labeled as "long shelf-life milk," "short shelf-life milk," or "milk") and 3 × 30-mL samples of pasteurized milk (also labeled as "long shelf-life milk," "short shelf-life milk," or "milk"). Australian participants' liking of milk was not influenced by labeling. Regardless of what the label stated, they always preferred the taste of pasteurized milk over the taste of UHT milk. This was different for Chinese participants, who preferred the taste of UHT milk over the taste of pasteurized milk, but in general had a higher liking for any milk that was labeled "short shelf-life milk." Both Australian and Chinese were more positive about pasteurized than UHT milk. In conclusion, Chinese, but not Australian, consumers' liking of milk was guided by the positive expectations of pasteurized milk and the negative expectations of UHT milk. Further research is needed to investigate if the present findings can be extrapolated to a larger and more varied group of Chinese and Australian consumers.
Asunto(s)
Bovinos/fisiología , Etiquetado de Alimentos , Preferencias Alimentarias , Leche , Animales , Australia , China , Comportamiento del Consumidor , Femenino , Manipulación de Alimentos , Humanos , Masculino , Pasteurización , GustoRESUMEN
Monola oil, a high oleic acid canola cultivar, and canola oil were evaluated as replacers of fish oil at three levels of inclusion (60%, 75% and 90%) in rainbow trout diets. After a 27-week grow-out cycle, the diet-induced effects on growth, fatty acid metabolism and final eating quality were assessed. Overall, no effects were noted for growth, feed utilisation or fish biometry, and the fatty acid composition of fish fillets mirrored that of the diets. Dietary treatments affected fillet lipid oxidation (free malondialdehyde), pigmentation and flavour volatile compounds, but only minor effects on sensorial attributes were detected. Ultimately, both oils were demonstrated to possess, to differing extents, suitable qualities to adequately replace fish oil from the perspective of fish performance and final product quality. However, further research is required to alleviate on-going issues associated with the loss of health promoting attributes (n-3 long chain polyunsaturated fatty acids) of final farmed products.
Asunto(s)
Alimentación Animal/análisis , Ácidos Grasos Monoinsaturados/metabolismo , Ácidos Grasos/metabolismo , Oncorhynchus mykiss/crecimiento & desarrollo , Oncorhynchus mykiss/metabolismo , Alimentos Marinos/análisis , Gusto , Animales , Ácidos Grasos/química , Ácidos Grasos Monoinsaturados/química , Almacenamiento de Alimentos , Humanos , Aceite de Brassica napusRESUMEN
The Mediterranean diet is associated with a lower incidence of chronic degenerative diseases and higher life expectancy. These health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (EVOO) by Mediterranean populations, and more specifically the phenolic compounds naturally present in EVOO. Studies involving humans and animals (in vivo and in vitro) have demonstrated that olive oil phenolic compounds have potentially beneficial biological effects resulting from their antimicrobial, antioxidant and anti-inflammatory activities. This paper summarizes current knowledge on the biological activities of specific olive oil phenolic compounds together with information on their concentration in EVOO, bioavailability and stability over time.
Asunto(s)
Dieta Mediterránea , Fenoles/análisis , Aceites de Plantas/química , Animales , Antiinfecciosos/administración & dosificación , Antiinfecciosos/análisis , Antiinfecciosos/farmacocinética , Antiinflamatorios/administración & dosificación , Antiinflamatorios/análisis , Antiinflamatorios/farmacocinética , Antioxidantes/administración & dosificación , Antioxidantes/análisis , Antioxidantes/farmacocinética , Humanos , Enfermedades Neurodegenerativas/prevención & control , Aceite de Oliva , Fenoles/administración & dosificación , Fenoles/farmacocinéticaRESUMEN
OBJECTIVE: To evaluate the effects of a high-fat and low-fat diet on taste sensitivity to oleic acid (C18:1) in lean and overweight/obese (OW/OB) subjects. DESIGN: Randomized cross-over dietary intervention involving the consumption of a high-fat (>45% fat) and low-fat (<20% fat) diet, both consumed over a 4-week period. SUBJECTS: A total of 19 lean, mean age 33±13 years, mean body mass index (BMI) 23.2±2.2 kg m(-2) and 12 OW/OB, mean age 39.5±3 years, mean BMI 28±2.6 kg m(-2), subjects participated in the study, which measured taste thresholds for C18:1, fat perception and hedonic ratings for regular (RF) and lowered-fat (LF) foods before, and following consumption of a high- and low-fat diet. RESULTS: Consumption of the low-fat diet increased taste sensitivity to C18:1 among lean and OW/OB subjects (P<0.05) and increased the subjects ability to perceive small differences in the fat content of custard (P=0.05). Consumption of the high-fat diet significantly decreased taste sensitivity to C18:1 among lean subjects (P<0.05), with no change in sensitivity among OW/OB persons (P=0.609). The hedonic ratings for several RF and LF foods differed following the diets. CONCLUSION: Alterations in the fat content of the diet modulated taste sensitivity to C18:1 among lean subjects, which was increased following a 4-week period of fat restriction and attenuated following the high-fat diet. The failure of the high-fat diet to alter fatty acid taste thresholds among OW/OB subjects suggests that these individuals were 'adapted' to high-fat exposure, perhaps because of differences in habitual fat consumption. Taken together, these data suggest that excessive dietary fat attenuates nutrient sensing epithelia response in the oral cavity, which could be associated with changes in diet and weight status.
Asunto(s)
Dieta con Restricción de Grasas , Dieta Alta en Grasa , Conducta Alimentaria , Preferencias Alimentarias , Obesidad/metabolismo , Percepción del Gusto , Umbral Gustativo , Adulto , Australia , Estudios Cruzados , Ingestión de Energía , Femenino , Humanos , Masculino , Fenómenos Fisiológicos de la Nutrición , Obesidad/epidemiología , Ácido Oléico , Encuestas y CuestionariosRESUMEN
BACKGROUND/OBJECTIVES: Caffeine is a mildly addictive psychoactive chemical and controversial additive to sugar-sweetened beverages (SSBs). The objective of this study is to assess if removal of caffeine from SSBs allows co-removal of sucrose (energy) without affecting flavour of SSBs, and if removal of caffeine could potentially affect population weight gain. SUBJECTS/METHODS: The research comprised of three studies; study 1 used three-alternate forced choice and paired comparison tests to establish detection thresholds for caffeine in water and sucrose solution (subjects, n=63), and to determine if caffeine suppressed sweetness. Study 2 (subjects, n=30) examined the proportion of sucrose that could be co-removed with caffeine from SSBs without affecting the flavour of the SSBs. Study 3 applied validated coefficients to estimate the impact on the weight of the United States population if there was no caffeine in SSBs. RESULTS: Detection threshold for caffeine in water was higher (1.09 ± 0.08 mM) than the detection threshold for caffeine in sucrose solution (0.49 ± 0.04 mM), and a paired comparison test revealed caffeine significantly reduced the sweetness of sucrose (P<0.001). Removing caffeine from SSBs allowed co-removal of 10.3% sucrose without affecting flavour of the SSBs, equating to 116 kJ per 500 ml serving. The effect of this on body weight in adults and children would be 0.600 and 0.142 kg, which are equivalent to 2.08 and 1.10 years of observed existing trends in weight gain, respectively. CONCLUSION: These data suggest the extra energy in SSBs as a result of caffeine's effect on sweetness may be associated with adult and child weight gain.
Asunto(s)
Cafeína/efectos adversos , Sacarosa en la Dieta , Ingestión de Energía , Obesidad/etiología , Sacarosa , Gusto , Aumento de Peso/efectos de los fármacos , Adolescente , Adulto , Bebidas/efectos adversos , Niño , Preescolar , Femenino , Humanos , Masculino , Soluciones , Umbral Gustativo , Estados Unidos , Agua , Adulto JovenRESUMEN
The aim of this study was to determine the concentration of oleocanthal in olive pomace waste and compare this to its concentration in extra-virgin olive oil (EVOO). The concentration of oleocanthal in freshly pressed EVOO and its subsequent waste was analysed at early, mid and late season harvests. Oleocanthal concentrations were quantified using high-performance liquid chromatography-mass spectrometry. In oil, oleocanthal concentration was as follows: 123.24 ± 6.48 mg kg(-1) in early harvest, 114.20 ± 17.42 mg kg(-1) in mid harvest and 152.22 ± 10.54 mg kg(-1) in late harvest. Its concentration in waste was determined to be: 128.25 ± 11.33 mg kg(-1) in early harvest, 112.15 ± 1.51 mg kg(-1) in mid harvest and 62.35 ± 8.00 mg kg(-1) in late harvest. Overall, olive pomace waste is a valuable source of oleocanthal.